Chick, Chick, Chicken Pot Pie ala Vashon

Chick, Chick, Chicken Pot Pie Ala Vashon Recipe

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LeAnna Lyons


This is especially to make Doreen Fish smile.

The crust portion of this recipe is from Anne Burrell's Autumn Pot Pie recipe from Food Network, but with a minor twist...

The sauce portion of the recipe is my own. Easy and quick to make even after a hard day's work.

That being said, this sauce is one of those that you can tweak to your heart's content.

Hub-E deemed it one of the best pot pies I've made in a good long while. Enjoy!


★★★★★ 1 vote

2 individual pot pies
45 Min
45 Min


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  • 1 1/2 c
    all purpose flour
  • 1 stick
    butter, cut into small cubes (pea-sized)
  • 8 oz
    cream cheesed, cut into small cubes (pea-sized)
  • 1 pinch
  • 1 tsp
    rosemary, dried
  • 1 tsp
    sage, dried
  • 1
    egg yoke
  • 1 Tbsp
    ice cold water

  • 1 to 2 Tbsp
  • 1 to 2 Tbsp
  • 1 pinch
  • 1 1/2 c
  • 2
    chicken bouillon cubes
  • 4 to 6 oz
    chicken, cooked and diced (can be left over or canned)
  • 1 to 1 1/2 c
    frozen veggies (or veggies of your choice)
  • 1 pinch
    celery powder or celery salt
  • 1 pinch
    garlic powder
  • 1 Tbsp
    onion flakes, dehydrated

How to Make Chick, Chick, Chicken Pot Pie ala Vashon


  1. For the pie crust: (Note: I use a pastry cutter when making my pie crust, but if you use a food processor, that's fine, pulse until mixture resembles cornmeal or Parmesan cheese.)

    Put flour, butter and cream cheese in a bowl, and cut with pastry cutter until it resembles corn meal or Parmesan cheese. If it's a little too wet for your liking, add a little more flour (but not too much.) Add rosemary and sage and stir.
  2. Add egg yoke and the ice water and work until it forms a ball.
  3. Put out on a floured surface and knead to make sure everything combines well. If you are making 2 individual pot pies, divide dough in half, form into a disk, wrap one in plastic and put in freezer for a future use. For the one you will use, roll out to fill two individual ramkins or small pot pie tins. I have started rolling out two pieces, one for each pie, and then laying the crust inside, letting one end lay outside the pan, once filled with sauce, I flip the crust over the works. I don't bother to crimp the edges and this way it has it's own vent.

    Anyway, once you have the dough rolled out and situated in the ramkins or pie tins, set aside.
  4. For the Sauce:

    In a medium pan, melt butter, add pepper, and the flour and whisk together and let cook for one to two not it the roux burn. Add water and the bouillon cubes. Whisk. Once thickened, add chicken and veggies and stir. Add the celery powder or celery salt and garlic powder and stir.
  5. Ladle sauce into pies, and top with crust or flip over the crust. Place on cookie sheet and bake at 375 degrees F for 45 minutes or when bubbling and crust is brown.
  6. OPTION: You can do an egg wash over the crust with 1 egg and 2 teaspoons water and whisked.

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About Chick, Chick, Chicken Pot Pie ala Vashon

Course/Dish: Chicken, Pies, Savory Pies

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